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Potato, Fennel and Radicchio salad

This would be a constant favourite if not for the fact that our local waitrose doesn’t stock radicchio (shock! horror!) and it appears only sporadically on the North End road market stalls. The salad has wonderful flavours and texture, we usually add bacon to it as we find that very few things cannot be improved by addition of bacon. The secret to balancing the bitterness of radicchio and strong flavour of fennel is sweetness of orange juice in the dressing.

Boil the salad potatoes to just cooked – we use baby Jersey Royals in season, but Cornish Mids or Charlottes also work well. Drain and place in a bowl. Liberally sprinkle with olive oil and add salt.

Thinly slice the fennel and place on top. Halve the radicchio and de-core, tearing the remaining leaves into large uneven pieces. Scatter on top together with the olives and lightly toss the salad to just reveal the potatoes. Whisk the dressing ingredients together, add to the salad and serve.